Effects of ethylene and 1-MCP treatment on puffiness and albedo cell wall metabolism of post-harvest Citrus reticulata'Ponkan'fruit
[Objective]For the purpose of developing storage and fresh-keep technology,this study is aimed to evaluate different post-harvest methods that target at the prevention of puffiness,a common physiological disorder that occurs in mature or post-harvest storage stages of citrus fruits(Citrus reticulata)which seriously affects its marketability.[Method]Ethylene and 1-methylcyclopropene(1-MCP)were used to treat the postharvest'Ponkan'fruit,and the main quality indexes and puffing index,as well as the characteristics of albedo cell morphological and physiological changes were studied after treatment.[Result](1)Ethylene treatment brought about an increase of soluble solid content during fruit storage,accelerated the decline of cell density,cellulose content,and pectin content of the albedo,while promoting an increase in lignin content and the activity of cell wall-degrading enzymes(cellulases,pectin esterases,and polygalacturonases).(2)1-MCP treatment slowed down the decrease of albedo cell density and cellulose content,delaying the increase of lignin content and the activity of cell wall degrading enzymes(cellulase,pectin esterase and polygalacturonase),and therefore slowing down the rise of puffiness index.[Conclusion]Ethylene treatment accelerated the physiological and metabolic level of'Ponkan'fruit during storage and aggravated the occurrence of puffiness whereas 1-MCP treatment inhibited the peel physiological and metabolic level during storage and alleviated the occurrence of puffiness.As a result,the peeling difficulty of the fruit can be controlled by ethylene or 1-MCP treatment during production.[Ch,7 fig.31 ref.]
Citrus reticulata'Ponkan'postharvest fruit qualitypeel puffinessethylene1-methylcyclopropene(1-MCP)
国家科技期刊平台
NSTL
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